Harvest Grain Pancakes with Nuts

While I don’t often eat at IHOP (the International House of Pigging Out Pancakes, for the less informed), I can’t deny my love for their Harvest Grain ‘n Nut Pancakes, as well as their terrific selection of sugar-laden flavored syrups. I found a copycat recipe for those yummy pancakes that got some pretty rave reviews, so I decided to use it as a start for my own version, with some tweaks here and there, of course.

Just look at that poised-to-drip droplet!

While these taste a bit different from IHOP’s version, it’s certainly not in a negative way. After all, they weren’t made on a flattop with eggs, bacon, sausage, and the like. They’re hearty and healthy and quite delicious, especially with my addition of cinnamon (and copious amounts of syrup).

This is my teeny-weeny sacrificial sponge pancake--I use it to spread the oil around and soak up the excess.

I imagine that the good folks behind the line at IHOPs around the US of A flip hundreds of these beauties each day, but this recipe makes a reasonable amount for two or three people, depending on how voracious their appetites might be. If possible, in an effort to cater to your fellow diners’ every whim and desire, try to present an array of flavored syrups for the full IHOP effect.

Blueberry is my syrup of choice!